【Limited Edition】Braised Octopus & Charred Leek with Lime Peperoncino Sauce by Takumu Koyama (Former Pasta Chef at 2 Michelin Starred Magnolia) (Sauce only)

In traditional Italian cuisine, octopus sauces are often prepared with tomato bases or seasoned into robust, salty braises. This pasta sauce takes a new approach—while retaining the rich umami of octopus, it is elevated into a light yet complex oil-based sauce designed to be smooth and easy to enjoy.
The oil is infused with the smoky aroma of charred leek, the bright acidity of lime, and the sharpness of chili. The octopus is gently braised for one hour together with fresh tomatoes, caramelized leeks, celery, and garlic, creating a deeply aromatic base. The result is tender octopus that maintains its character yet harmonises seamlessly with pasta. We recommend pairing it with fine strands of spaghettini to highlight the sauce’s lightness and layered flavours.
This recipe was created exclusively for WASO by Chef Takumu Koyama. After training for eight years at Ponte Vecchio, one of Osaka’s most renowned Italian restaurants, he went on to master the pasta section at the two-Michelin-starred Ristorante Magnolia near Cesena, Italy, where he ran the station single-handedly. Now, Chef Koyama brings his expertise to your table with this special pasta sauce—an authentic Italian taste tailored to Japanese palates, crafted for you to enjoy at home.